Oatmeal Protein Cookies
These oatmeal protein cookies are a delightful blend of wholesome ingredients packed with protein, perfect for a healthy snack or post-workout treat.
Ingredients
Main Ingredients
- 1 egg 1 egg
- 100 grams 100 grams (1 medium) ripe banana (mashed, or replace with ½ cup applesauce) Use ripe bananas for sweetness.
- 80 grams 80 grams (⅓ cup) nut butter (peanut or almond) Experiment with different nut butters for unique flavors.
- 100 grams 100 grams (½ cup) granulated sweetener (erythritol, monk fruit sweetener, coconut sugar, or brown sugar) Use your preferred sweetener.
- 1 tsp 1 tsp ground cinnamon
- 1 tsp 1 tsp vanilla extract
- ¼ tsp ¼ tsp salt
- 150 grams 150 grams (1 ½ cup) rolled oats
- 30 grams 30 grams (⅓ cup) almond flour (or oat flour)
- 30 grams 30 grams (⅓ cup) protein powder
- 1 tsp 1 tsp baking powder
- to taste Chocolate chips (sugar-free if necessary) Omit or use unsweetened chips for less sugar.
Instructions
Preparation
- Preheat your oven to 190ºC (400ºF) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the egg, mashed banana (or applesauce), and nut butter until creamy.
- Add the granulated sweetener, ground cinnamon, vanilla extract, and salt to the bowl. Mix well for a couple of minutes until fully combined.
- Stir in the rolled oats, almond flour, protein powder, and baking powder until the mixture is well blended. If the dough is too thick, add a splash of milk to adjust.
- Fold in the chocolate chips to the mixture.
- Refrigerate the cookie dough for at least 10 minutes.
- Scoop out 1/3 cup of dough and shape it into 9 cookies. Place them on the lined baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 10 to 12 minutes, or until lightly golden. Let them cool on a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze for up to three months, thawing in the fridge overnight before enjoying.